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Banana pancakes

Gluten-free banana pancakes you can whip up in just 10 minutes! Scatter with pecans and raspberries to enjoy a low-calorie yet indulgent breakfast

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 2 (makes 4)
  • Easy
  • Serves 2 (makes 4)
  • Easy
  • Calories 243
  • Carbohydrates 15
  • Saturated Fat 2
  • Sugar 14
  • Protein 9
  • Fat 15
  • Fibre 4
  • Salt 0.3

Nutrition per serving

  • Calories 243
  • Carbohydrates 15
  • Saturated Fat 2
  • Sugar 14
  • Protein 9
  • Fat 15
  • Fibre 4
  • Salt 0.3

Ingredients

  • 1 large banana
  • 2 medium eggs, beaten
  • pinch of baking powder (gluten-free if coeliac)
  • splash of vanilla extract
  • 1 tsp oil
  • 25g pecans, roughly chopped
  • 125g raspberries

Method

  1. In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.

  2. Heat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with the pecans and raspberries.

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